Abstract
Contamination of fish feed (FF) with aflatoxigenic fungi is an ongoing hazardous risk and is the first route for transferring aflatoxins to consumers from fish products. Prevention is the gold standard to deal with microbial food contamination. Different FF samples (n = 38) were screened for the occurrence of fungal contamination, and identified Aspergillus flavus isolates were assessed for the presence of aflatoxigenic production genes (Nor-1, Ver-1, and Omt-A) and the ability to produce aflatoxins. Biocontrol of aflatoxigenic A. flavus was proposed via exposure to plant (Cinnamon bark, Athl, and Lilac leaves) smoldering fumes (PSF). Numerous fungal species were identified from FF; Aspergillus spp. was the prevalent genus, followed by Penicillium spp. and Fusarium spp. The complete set of aflatoxigenic genes was detected in 54.8% of A. flavus isolates and was correlated with their aflatoxin-producing ability. The PSF exposure was successful for inhibiting A. flavus growth in agar media and in contaminated fish feed. Cinnamon PSF was the most effective and could entirely inhibit fungal growth at a proportion of 20 g/m(3) in both treatments. The PSF exposures could be suggested as effectual techniques for complete biocontrol of aflatoxigenic fungi in fish feed to protect fish and consumers from their threatening effects.